Rosewater Turkish Delight

Turkish Delight really is one of the easiest sweet treats to make-if you can boil water and measure ingredients you really can’t fail. It can also make an incredibly nice hostess gift and if you’re feeling extra indulgent why not cover a few pieces in chocolate? Yum!

Ingredients:

• 500 ml sugar
• 75 ml cornstarch
• 200 ml water
• 40 ml granulated gelatine
• 50 ml warm water
• Pink/Red dye (I used liquid)
• 3 tbs Rosewater
• Spray and Cook
• 3 tbs icing sugar
• 1 tbs cornstarch

Method:

1. Add the cornflour and sugar to 200 ml boiling water and stir until all the sugar evaporates.
2. Dissolve the gelatine powder in 50 ml hot, but not boiling, water and add to the sugar mixture and stir it in.
3. Add the rosewater and a few drops of colouring (aim for a medium pink shade).
4. Spray a heat proof tin/casserole approximately 16 x 16 cm with the spray and cook before pouring in the mixture.
5. Leave to cool before placing in fridge for 4-6 hours until completely set.
6. Once set use a smooth sharp knife to cut the turkish delight into equal pieces. Dip the knife into boiling water to make it easier.
7. Mix the icing and cornflour together in a plastic container with a lid.
8. To loosen the turkish delight place the container in warm water for a few seconds. The edges will start to melt making it easy to lift out. Place immediately into the icing sugar and close the lid and shake until it is completely covered.
9. Store it in the fridge.